A few weeks ago I created a few dishes out of my Thai 5-Spice Pork Stew. Some of you wanted to know how I made the stewed eggs on the plate next to the pork and it occurred to me that this might be an interesting recipe for those of you who love eggs. Also the perfect twist on the traditional Easter holiday recipe.

A few things to note here:

-I use gluten-free tamari instead of coconut aminos. Not because of flavor but color. Tamari naturally has a darker color than coconut aminos so it’s easier to create marble patterns on the eggs than with the lighter color of coconut aminos. If you don’t mind having lighter-colored marbled eggs, please feel free to use coconut aminos.

– In order for the color to sink into the eggs, after hard boiling the eggs and cooling once, please make sure you crack the eggs really well (i.e. break the membrane of the eggs. Not just the shield.)

-The reason for repeating the boiling and cooling 5 times in the broth is that it forces the eggs to absorb the broth as quickly and as fully as possible.

-Once you complete the whole process, don’t peel the egg shield. Let the eggs sit in the broth overnight to fully absorb the flavor.

I really appreciate that so many of you spend time reading my posts and always appreciate hearing from you.

Like these Chinese Tea Eggs, it would never occur to me to share this wonderful snack/breakfast because sometimes what seems really common to me might be of interest to others.

So please keep your comments coming and I might just be making a dish for you specifically!

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Chinese Tea Eggs
5 from 1 vote

Paleo Chinese Tea Eggs

Prep Time: 1 minute
Cook Time: 30 minutes
Total Time: 31 minutes
Servings: 6 eggs
Author: ChihYu Smith
Paleo Chinese Tea Eggs ! Enjoy water boiled eggs simmered in your favorite black tea for an afternoon delight ! 
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  • 6 large chicken eggs

Tea egg seasonings:

  • 2 cups water
  • 1 tsp sea salt
  • 2 star anise
  • 1 stick cinnamon
  • 1-2 bags black tea
  • 1 bag Oolong tea, (if you don’ have Oolong, use any other kinds of black tea)
  • ½ cup coconut aminos
  • 2 dry bay leaves
  • 1 ½ tsp cumin powder
  • 2 large Chinese red dates or medjool dates


  • Boil the eggs for 8 minutes in boiling water.
  • Once the eggs are cool, crack the eggs with a back of spoon – please make sure you crack the eggs really well (i.e. break the membrane of the eggs. Not just the shield.)
  • In a separate pot (medium size pot), add the eggs with all ingredients under “tea egg seasonings”.
  • Bring it to boil. Turn it off. Open the lid to let it cool down.
  • Repeat Step 4 (boil and cool down) 5 times.
  • Let the eggs (with the shield) sit in the tea broth overnight before you discard the seasoning ingredients.
  • Enjoy with a cup of tea or as snack, breakfast, even side dish!


Calories: 189kcal
Course: Breakfast, Snack, snacks
Cuisine: Chinese
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